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How are you celebrating the holidays? May we suggest a Holiday meal pack from Hy-Vee? All you have to do is order, reheat, and eat. We've got options from turkey, to ham, prime rib, and even brunch options. Plus, this year, we even have options for smaller gatherings. Not only are these meals easy, but you can make them your own with a few (or all) of our easy meal pack 9 fix-ups.
Apple Whiskey Glaze
Bring 1 cup Hy-Vee apple cider, 3/4 cup Hy-Vee apple jelly, and 1 tablespoon Hy-Vee apple cider vinegar to boiling; reduce heat. Gently boil, uncovered, 25 minutes. Remove from heat; stir in 2 tablespoons Tennessee whiskey and whisk in 2 tablespoons Hy-Vee salted butter. Brush glaze on turkey or ham during last 20 minutes of reheating. Makes 3/4 cup.
Orange-Sage Butter
Stir together 1/4 cup softened Hy-Vee salted butter, 1 tablespoon chopped fresh sage, 2 teaspoons orange zest, 1 teaspoon finely chopped fresh thyme, and 1/4 teaspoon refrigerated garlic paste. Brush butter on turkey after reheating for 1 hour. Makes 1/3 cup.
Garlic and Herb Wet Rub
Stir together 3 tablespoons plus 1 teaspoon Hy-Vee canola oil, 2 tablespoons salt-free garlic and herb seasoning, 2 teaspoons finely chopped fresh rosemary, and 1-1/2 teaspoons lemon zest. Rub mixture evenly on turkey before reheating. Makes 1/3 cup.
Chimichurri Sauce
Process 1-1/2 cups Italian parsley, 1/3 cup plus 1 tablespoon Gustare Vita olive oil, 1-1/2 tablespoon Gustare Vita red wine vinegar, 1 tablespoon each fresh oregano and thyme, 2 teaspoons fresh rosemary, 4 garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon Hy-Vee crushed red pepper in a food processor. Serve with prime rib. Makes 1/2 cup.
Red Wine Reduction
Cook 1/2 cup chopped shallots in 2 tablespoons Hy-Vee salted butter in skillet. Off heat, add 2 cups Zinfandel wine, 4 sprigs thyme, and 1 sprig rosemary. Simmer; reduce to 1-1/3 cups. Strain; return to skillet. Add 1-1/2 cups Hy-Vee 33%-less-sodium chicken broth. Gently boil; reduce to 1-1/2 cups. Stir in 1-1/2 tablespoons butter. Serve with prime rib. Makes 1-1/2 cups.
Horseradish Cream
Beat 1/2 cup Hy-Vee whipping cream with an electric mixer on medium until soft peaks form. Fold in 2 tablespoons Hy-Vee sour cream, 2 tablespoons extra-hot prepared horseradish, and 2 tablespoons chopped fresh chives. Season to taste with Hy-Vee salt. Serve with prime rib. Makes 1-1/4 cups.
Cranberry-Mango Chutney
Boil 1-2/3 cups cranberries, 1-1/3 cups cubed mango, 1/2 cup Hy-Vee granulated sugar, 1/4 cup water, 2 tablespoons Hy-Vee cider vinegar, and 1/2 teaspoon ginger paste. Simmer, uncovered, 8 minutes. Add 1 cup cubed mango. Cook, uncovered, 4 minutes. Cook. Serve over ham. Makes 2 cups.
Honey-Mustard Sauce
Boil 3/4 cup dry white wine and 1/3 cup chopped shallots in skillet until wine reduces to 2 tablespoons. Stir in 2 cups Hy-Vee heavy whipping cream. Simmer, uncovered, until reduced to 1-1/3 cups. Transfer to a blender; add 3 tablespoons Hy-Vee stone-ground Dijon mustard and 2 tablespoons Hy-Vee honey. Blend until smooth. Serve over ham. Makes 1-1/2 cups.
Spiced Peach Glaze
Simmer 3/4 cup Hy-Vee peach preserves, 3 tablespoons Hy-Vee Select 100% pure maple syrup, 1 tablespoon Hy-Vee apple cider vinegar, and 1/4 teaspoon ground cloves for 3 minutes. Mash peaches with a fork. Brush ham with glaze according to meal pack instructions. Serve over ham. Makes 1 cup.
